Name: Chicken Arroz Chaufa
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Cuisine: Peruvian cuisine
Ingredients: 700 g cooked white rice, chilled promptly after cooking, refrigerated and loose; 400 g boneless skinless chicken breast, raw, cut into 1.5 cm pieces; 110 g beaten whole egg, approximately 2 large eggs without shells; 100 g spring onion, thinly sliced, whites and greens separately; 12 g fresh ginger, finely minced; 50 ml regular soy sauce, sillao, ready-to-use; 25 ml neutral vegetable oil, divided: 10 ml egg, 15 ml chicken/rice; 8 ml toasted sesame oil, finishing

Peruvian Chicken Arroz Chaufa with Egg and Spring Onion

Yield 4 generous plates

Prep 20 minutes

Cook 18 minutes

Passive 0 minutes

Total 38 minutes

Ingredients ↓

Overview

Peruvian Chicken Arroz Chaufa with Egg and Spring Onion

Arroz chaufa is a staple of Peru’s chifa cooking, a tradition with Chinese-Peruvian roots. The essential motion is high-heat stir-frying of pre-cooked rice with proteins, spring onion and a soy-based seasoning. This is the chicken version: there is no need for sausage, pork or extra sauces to define it.

Rice texture matters at least as much as the sauce. Chilled cooked grains separate in the pan; freshly wet, hot rice tends to clump and steam. Cooked rice must have been chilled promptly after cooking and stored safely, not left overnight on a worktop. Divide the rice into portions if the pan is too small for vigorous stirring.

Chicken and egg are cooked separately before the rice is assembled. A thermometer, rather than a browned exterior, confirms that the chicken has reached a safe internal temperature. The spring onion greens and a little sesame oil go in at the end so their fragrance remains perceptible and the rice does not become greasy.

Ingredients

Main

700 g cooked white rice, chilled promptly after cooking, refrigerated and loose
400 g boneless skinless chicken breast, raw, cut into 1.5 cm pieces
110 g beaten whole egg, approximately 2 large eggs without shells
100 g spring onion, thinly sliced, whites and greens separately
12 g fresh ginger, finely minced
50 ml regular soy sauce, sillao, ready-to-use
25 ml neutral vegetable oil, divided: 10 ml egg, 15 ml chicken/rice
8 ml toasted sesame oil, finishing

Method

Check the cold rice.Break apart 700 g previously cooked rice into loose grains while holding it at 4 °C or colder; it must have been promptly refrigerated after its original cooking. Set the 100 g sliced spring onion aside with whites and greens separated. The grains separate without wet clumps. Discard rice left overnight at room temperature.
Cook the egg.Heat 10 ml vegetable oil in a hot wide pan and stir-fry the 110 g beaten egg for 2 minutes, then transfer it to a clean plate. The egg has set throughout, with no liquid centre. Cook eggs fully in this mixed dish.
Cook the chicken.Add 10 ml oil to the same pan and stir-fry all 400 g chicken in two well-spaced loads over 8 minutes total; test the largest pieces with a clean food thermometer until the centre reaches 74 °C. Transfer to the cooked-egg plate. The pieces feel springy and the thermometer reads 74 °C in the centre. Browning alone does not prove poultry is safe.
Fry the aromatics and rice.Add the last 5 ml neutral oil, the spring onion whites and 12 g ginger; stir for 1 minute. Add 700 g chilled rice and fry for 4 minutes, turning to separate the grains. The rice is hot and individual grains move separately rather than sticking in clumps. Do not overcrowd the pan; use two pan loads if necessary.
Season and finish.Pour in 50 ml soy sauce and fold in the cooked egg and chicken; stir-fry 3 minutes until uniformly steaming hot, then add spring onion greens and 8 ml toasted sesame oil and serve. The rice is steaming and evenly seasoned without pooling liquid. Reheated cooked components must reach 74 °C throughout.

Practical

Practical guidance

Use rice that was cooked earlier and rapidly chilled, with the chicken and aromatics prepared before switching on high heat. If a small pan cannot hold everything in a thin layer, fry the rice in two sequential loads; total frying time will increase and must be allowed for. For leftovers, refrigerate promptly and reheat thoroughly to 74 °C once, but freshly served rice has the best separated texture. Reduced-sodium soy sauce changes the estimated sodium and seasoning, so it is not the same nutritional version.

Troubleshooting

Rice clumps or turns sticky: The rice was warm and wet or the pan overcrowded; begin with promptly chilled rice and divide the frying into separate loads. Chicken is browned but not safe: Surface colour cannot confirm safety; check 74 °C at the centre with a clean thermometer. The dish tastes overly salty: Additional soy sauce was added without measurement; keep the full 50 ml measured rather than pouring from the bottle.

Nutrition per 1 of 4 portions

Serving size1 hot fried-rice plate
Calories473 kcal
Carbohydrate55 g
Protein32 g
Fat13 g
Fibre2 g
Sodium900 mg

Allergens and food safety

Contains egg, soy and wheat from regular soy sauce, and sesame. Verify labels for cross-contact. Cook chicken to 74 °C and reheated ingredients to 74 °C. Cool and refrigerate rice within 2 hours after its original cooking, keep at 4 °C or colder and use within 1 day for this preparation; never use rice stored overnight at room temperature. Eat freshly fried chaufa immediately.

Closing

Result: Serve straight from the hot pan; add all spring onion greens only at the finish. Soy sauce supplies substantial sodium, so no extra salt is specified.
Key control: Check the stated stage cues and respect the required cooling, cooking and storage limits.